How to Cook With Pancake Molds

Photos Courtesy of eHow.com

How to Cook With Pancake Molds | eHow.com

Things You'll Need

Pancake batter
Oil
Pancake mold
Ladle
Flat grill or skillet
Spatula

Instructions
1Oil or grease your griddle (or skillet) and heat it to between 300 and 325 degrees Fahrenheit. Also, it is very important to grease the inside of the mold with oil or butter.

2Prepare your batter as you normally would.

3Set the pancake mold onto your griddle. Using a flat griddle instead of a frying pan, will help to keep your pancake batter from sliding underneath the mold.

4Scoop up a ladle full of pancake batter and pour directly into the center of your pancake mold. Do not fill completely to the top, otherwise they may come out too heavy.

5Hold the mold by the handle until the bottom of the pancake starts to fluff. Depending on the size of your mold, it should only take about a minute and a half before you can flip your pancake.

6Remove the mold by pulling up on the handle. Go slow so as not to break the pancake.

7Flip the pancake and cook until the pancake is done.

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Cherry Tea Cakes: Apple Cider Buttermilk Pancakes with Apple Caramel Syrup

Photo Courtesy of CherryTeacakes

Cherry Tea Cakes: Apple Cider Buttermilk Pancakes with Apple Caramel Syrup

Apple Cider Caramel Syrup

1 quart apple cider
5-1/2 cups sugar
7 half pint jars and lids

If canning, heat your oven to 200 degrees. On a cookie sheet place your clean jars and lid pieces. Put in oven until ready to use.

Place a small plate in your freezer.

Start with an even layer of 3 cups of sugar in a heavy-duty pan, such as a deep skillet. Heat the sugar over moderate heat, until it begins to melt. Continue cooking over very low heat, stirring as little as possible, until the entire mixture has becomes a dark amber liquid. Meanwhile begin the apple cider mixture.

In a large stock pot, combine the apple cider and remaining sugar. Bring to a full rolling boil, stirring constantly. Boil for 2 minutes, stirring constantly.

Add in caramel sauce. The caramel will seize up. Return the juice to a low boil and continue to stir until the seized caramel liquefies into the sauce. Continue to cook until the sauce feels slightly thickened. Pour a teaspoon of sauce onto the small plate in your freezer. If, after a minute, the apple caramel mixture feels like a syrup to the touch and appears decently thick, you are ready to can it. If not, continue to cook testing every few minutes.

When ready remove the tray of jars and lids from the oven. Ladle or pour the syrup into the jars leaving only a ¼ inch gap at the top. Put on lids tightly, and carefully, and then place, lid side down on the counter to cool (this is seal the jar and sterilize the air left inside). Allow to cool completely before turning right side up and storing.

If using immediately put into a storage container and allow cooling slightly before eating.

Store opened unused syrup in the refrigerator.


Apple Cider Buttermilk Pancakes

1 cup flour
1 tablespoon vanilla sugar or 1 tablespoon sugar and ½ teaspoon vanilla
1 teaspoons baking powder
½ teaspoon kosher salt
3 tablespoons powdered buttermilk**
¾ cup apple cider
1 egg
½ cup butter, melted

In a bowl combine the flour, vanilla sugar, baking powder, salt and buttermilk. Combine cider, egg, and melted butter in a separate bowl. Stir wet ingredients into dry ingredients. Pour batter by ¼ cupfuls onto a lightly greased hot skillet, griddle or pan. Flip when bubbles appear on top of pancakes and finish cooking.

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PANCAKES!!!!

Lemon Ricotta Pancakes Recipe - CHOW

Fluffy ricotta and fresh lemon zest are a perfect pair when swirled into an airy pancake. The biggest challenge with this recipe is sharing the pancakes with others. For best results, use fresh whole-milk ricotta cheese or make your own.
INGREDIENTS

* 5 tablespoons unsalted butter, plus more for coating the frying pan and serving
* 1 cup whole milk
* 1 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon fine salt
* 3 large eggs, yolks and whites separated
* 2 tablespoons granulated sugar
* 1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
* 1/2 teaspoon vanilla extract
* 3/4 cup whole-milk ricotta cheese
* Powdered sugar, fruit, or maple syrup, for serving (optional)

INSTRUCTIONS

1. Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.
2. In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt; set aside.
3. Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the milk-butter mixture (this will temper the eggs and prevent them from curdling), then whisk in the remaining milk-butter mixture until smooth.
4. Add the reserved flour mixture and stir with a rubber spatula until just combined (do not overmix); set aside.
5. In a medium bowl, whisk egg whites to soft peaks (they should bend like soft-serve ice cream; make sure the bowl and whisk are perfectly clean with no traces of grease, or the whites will not whip properly). Halfway through whisking them, sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt. Using the rubber spatula, fold the whites into the reserved batter until just combined.
6. Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta); set aside.
7. Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.
8. Lightly coat the pan’s surface with butter, then use a 1/4-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter. Serve immediately with powdered sugar, fruit, butter, or maple syrup.

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